What are the responsibilities and job description for the Line Cook position at Land's End Management Corporation?
Job Description
Job Description
Summary of Positions : This position supports the Executive Chef and Sous Chef in both operational and supervisory functions. Such duties must be carried out in a professional, even-tempered manner, with flexibility and leadership applied. The line cook prepares and cooks food items according to Land’s End recipes and standards of presentation. The position is expected to communicate effectively with the Executive Chef, and to back up the grill and sauté chef, and to perform the roles of Dishwasher, Prep Level I and II if necessary. All Kitchen positions are expected to pass a sanitation test.
Essential Functions :
1. Set up cooking station or workstations with all needed ingredients and cooking equipment.
2. Prepare and stock line station with all ingredients to PAR levels prior to opening.
3. Inform prep supervisor of needed items to prep, or to pull for thaw, or to order.
4. In the absence of Chef or Sous Chef, direct Prep Level I and II staff to achieve efficiency in the kitchen.
5. Prepare all menu items according to Land's End recipes, temperatures and plating standards.
6. Ensure freshness, proper rotation and storage of all raw product and ingredients.
7. Maintain a sanitized and orderly environment in the kitchen.
8. Possess Knowledge of all kitchen sauces and ability to produce them from memory.
9. Produce daily specials, banquet foods or trays as assigned.
Required Knowledge, Skills, and Abilities :
1. Must enjoy culinary arts and working in and around food and kitchens.
2. Must recall from memory all menus and recipes and precisely follow them. Must understand basic cooking procedures and methods (grilling, baking, boiling etc.)
3. Must have ability to perform the responsibilities of Dishwasher, Prep Level I and II.
4. Possess ability to accomplish multiple tasks simultaneously and work under pressure.
5. Ability to work at a fast pace, bend, squat and stand for long periods of time.
6. Possess creativity, and aptitude with knives and small kitchen appliances.
7. Must be able to follow sanitation procedures and complete Kitchen sanitation test in 30 days.
